
Roasted Shrimp Cocktail · Appetizers
serves 6 - 8
Ingredients
For the shrimp:
2 pounds 16/20 count shrimp (roughly 32 to 40 shrimp)
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce
1/2 cup ketchup - use 1 cup ketchup if you don't have the chili sauce, just increase the horseradish to taste
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce - we like basic Tabasco
Directions
- Preheat the oven to 400°.
- Peel and de-vein the shrimp,leaving the tails on. Place on a sheet pan with the olive oil, salt and pepper and spread in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. set aside to cool
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Per serving (4 - 5- pieces): 158 calories, 4g fat, 0g sat.fat, 7g carbohydrates, 23g protein, 485mg sodium